This mouthwatering Southern Style Shrimp and Grits recipe will have you licking your plate and wishing for more. The shrimp are cooked in a skillet with Cajun seasoning, red pepper, green onions, crispy bacon, and garlic before being spooned over a bed of creamy cheddar grits. This dish comes together quickly and is a favorite among family and friends.
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Southern Style Shrimp and Grits are a true classic, and they’re really simple to prepare. To make a comforting meal, top creamy, cheesy grits with shrimp and bacon. Making grits for the first time? It’s a breeze!
This simple shrimp and grits dish calls for only eight ingredients, plus spices, and only a few simple steps. The end product is a rich, creamy, and cozy supper that will quickly become a new favorite!
What you’ll need to prepare this Southern delicacy
First and foremost, you’ll need fresh shrimp. Preferably large and still in the shell, the freshness of the shrimp plays a vital role in the dish’s overall flavor. When you sauté these beauties in a little bit of butter or olive oil, their natural sweetness comes alive, creating a perfect balance with the creamy grits.
For the grits, go for stone ground if you can find them. They take a bit longer to cook, but their creamy texture and corn flavor are worth the wait. You’ll simmer these in a mixture of water and milk until they’re soft and creamy, adding a generous pinch of salt to season.
The magic happens when you combine these two key components. But let’s not forget the supporting cast – a medley of spices like paprika, cayenne pepper, and black pepper adds depth and a bit of a kick. Garlic and green onions add a touch of pungency and freshness. And for the final touch, a good sprinkling of sharp cheddar cheese is stirred into the grits, providing a savory, tangy counterpoint to the sweet shrimp.
The beauty of Southern-style shrimp and grits lies in the harmony of its ingredients. It’s a symphony of flavors that come together to create a dish that’s comforting, satisfying, and quintessentially Southern.
- 1 Tbsp canola oil
- 1 cup diced cooked turkey kielbasa
- 4 scallions, whites, and greens separated, chopped
- 1 clove garlic, minced
- 8 oz fresh mushrooms (button, cremini, or shiitake), stems removed, sliced
- 1 pound shrimp, peeled and deveined
- ¹⁄₂ cup low-sodium chicken broth Salt and black pepper to taste
- ¹⁄₂ tsp cayenne pepper
- ¹⁄₂ cup quick-cooking grits
- ¹⁄₄ cup shredded Cheddar cheese
Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking. Add the kielbasa; cook for a few minutes, until lightly browned. Add the scallion whites, garlic, and mushrooms.
Cook until the mushrooms are lightly browned, 3 to 4 minutes.
Add the shrimp and continue cooking until the shrimp are just pink and firm to the touch. Stir in the broth and cook for another 3 minutes, until the liquid has reduced by half and the shrimp are cooked all the way through. Season with salt, pepper, and cayenne.
While the shrimp are cooking, cook the grits according to the package instructions. When they’re thick and creamy, add the cheese and season with salt and pepper.
Divide the grits and shrimp among 4 bowls and garnish with the scallion greens.